Polenta With Corn And Cheese

By Marian Burros

Published August 19, 1997

Total Time
10 minutes
Rating
4(10)
Comments
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Ingredients

Yield:3 servings

  • 2 cups corn kernels (about three ears)

  • ½ cup reduced-fat ricotta

  • 3 tablespoons sharp blue cheese

  • 2 cups no-salt-added chicken stock

  • ½ cup fine-ground polenta

  • ⅛ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

73 grams carbs; 37 milligrams cholesterol; 460 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 6 grams fiber; 556 milligrams sodium; 18 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shuck the corn, and scrape the kernels from it to yield 2 cups.

  2. Step 2

    With a fork, mix the ricotta and the blue cheese to blend well.

  3. Step 3

    Bring stock to boil; slowly stir in polenta, mixing constantly. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.

  4. Step 4

    Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.

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Comments

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Sooz

Stove top is easier (for me) than microwave. Took not much more time, I controlled the consistency and the taste was YUM! Will admit to using Boursin, not a blue (currently quarantining and had no blue). Will try it next time with a sharp blue!

Tokyo Tony

Since I learned how to make polenta in a microwave I no longer make it the old fashion way. In a microwave, it takes much less attention and goes faster. Mix cornmeal and water. Stir. Cover. Microwave 9 min. Stir. Cover. Microwave 3 more minutes. Stir in corn. Cover. Microwave 3 more minutes. Stir in cheese. Done.

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